3 lbs Roma tomatoes
8-10 garlic cloves, unpeeled
olive oil for drizzling
Heat oven to 300°. Cut tomatoes in half lengthwise and arrange on heavy rimmed baking sheet. Scatter garlic and drizzle with olive oil. Sprinkle liberally with salt and pepper. Roast for two to two and half hours until tomatoes are browned around the edges but still chewy.
Patrick once watched me eat an entire sheet of these, one after the other.